The quality and oxidative stability of flaxseed oils of varying degrees of refinement by Ying Jing, Zixiong Song, Haizhen Li, Xiaoxiao Wei, Jianhua Xie, Mingyue Shen

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Risk assessment of trans fatty acids in Chinese hotpot and its long cooking by Manqing Nie, Mengying Zhang, Ximing Li, Ying Shi, Bo Zheng

Subjects: “…Trans fatty acids…”
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Elimination of industrial Trans Fatty Acids from the food supply chain: With a focus on India by Birendra Kumar Paliwal, Meher Wan

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Association between plasma trans fatty acid levels and rheumatoid arthritis: a cross-sectional study using NHANES 1999–2000 and 2009–2010 data in US adults by Tanjian Li, Na Jiang, Xin Liang, Xinya Li, Yaqin Li, Yuting Huang, Yu Wang

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Hygienic assessment of the consumption of trans fatty acids by the population of the Omsk region by A. D. Chubarova, M. S. Turchaninova, N. V. Gogadze, E. A. Vilms, E. V. Shcherba

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Green extraction of bioactives from apple pomace and olive leaves: Characterisation and their effect on the heat-induced trans fatty acid formation in edible oils during frying pro... by Shaziya Manzoor, F.A. Masoodi, Sadaf Parvez, Rubiya Rashid, Aunjum Reyaz Shah, Mumtahinul Kousar

Subjects: “…Trans fatty acids…”
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Simultaneous Determination of 23 <i>Trans</i> Fatty Acids in Common Edible Oils by Gas Chromatography-Mass Spectrometry by Yanping Cao, Xia Li, Kun Wang, Xianpeng Wu, Jie Zhang, Fengen Wang

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Study on quality changes of Idesia polycarpa oil during high-temperature cooking by Hongxia Feng, Shuwen Zheng, Mingfa Song, Fangyu Fan, Yunhe Chang, Juncai Hou

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Trans Fats in Spanish Pastries and Their Influence on Mesenchymal Stem Cell Behavior In Vitro and Related Health Risks by Camilo Zamora-Ledezma, José Manuel Martínez-Hernandez, Jeevithan Elango, Judit Garcia-Garrido, Juana María Morillas-Ruiz, Eliana Díaz-Cruces, Pablo Javier Miró-Colmenárez, Ezequiel Zamora-Ledezma

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The control technology of harmful substances impacting the quality of peanut oil: A review by Zifu Ni, Xiao Ouyang, Azhen Nie, Lina Huang, Ruoqi Li, Jinling Li, Peng Chen

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Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax by Bárbara Viana Barbosa Naves, Thais Lomonaco Teodoro da Silva, Cleiton Antônio Nunes, Felipe Furtini Haddad, Sabrina Carvalho Bastos

Subjects: “…trans-fatty acid…”
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初榨椰子油添加量对植脂稀奶油搅打前后品质的影响Effect of virgin coconut oil dosage on the quality of vegetable-fat cream before and after whipping by 黎明珠1,2，宋菲2,3，唐敏敏2,3，王挥2,3，阚金涛2,3，张玉锋2,3 LI Mingzhu1,2，SONG Fei2,3，TANG Minmin2,3，WANG Hui2,3， KAN Jintao2,3，ZHANG Yufeng2,3

Subjects: “…virgin coconut oil; whipped cream; zero trans fatty acids; whipping performance…”
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Defining the Composition of Fat Phase in Foods by Maksat S. Serikov, Meruyet T. Nurgaliyeva, Karima A. Myrzabek, Maxat R. Toishimanov, Farida K. Baktybayeva

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The role of fatty acids in attention deficit hyperactivity disorder by Fatih Gültekin, Eray Metin Güler, Sümeyye Akın

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Comprehensive assessment of fatty acid profiles of meat products to develop action plan strategies for healthier products by Sakineh Yazdanparast, Fatemeh Mohammadi-Nasrabadi, Ali Hashmati, Roghayeh Rezazadeh, Mehdi Taheri, Barbod Alhouei, Fatemeh Esfarjani

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